With its reduced sugar content and lovely texture, this gluten-free banana bread is a perfect lunchbox snack
Gluten-free banana bread with maple syrup
- Electric mixer (or hand-held beater)
- 24 x 14 cm loaf tin
- 2 eggs
- 70 g tapioca flour
- 80 g sorghum flour
- 70 g brown rice flour
- 20 g baking powder
- 5 g psyllium husk
- 40 g brown sugar
- 1 tsp vanilla essence
- 125 ml oil
- 125 ml milk
- 400 g peeled and mashed bananas (approximately 4 or 5 bananas)
- 1½ tbs pure maple syrup
- Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
- Grease and line 24 x 14 centimetre loaf tray
- Beat eggs for 5 minutes in the large bowl of an electric mixer.
- Sift in tapioca flour, sorghum flour, brown rice flour, baking powder and psyllium husk. Add all other ingredients and mix until well combined
- Pour batter into loaf tin
- Bake for 55 minutes or until a skewer, when inserted, comes out clean
A lunchbox winner
It was bound to happen sooner or later. I mean, everyone needs a banana bread recipe in their baking repertoire. Even better, a gluten-free banana bread recipe. I’ve never gotten around to it, so I thought it was high time I got that sorted.
I’ve said it before – I really love bananas in gluten-free baking. They’re amazing. They add strength and elasticity as well as sweetness and a gorgeous taste.
There’s not much sugar in this banana bread – there’s no need for it if you use plenty of bananas. But I did add some maple syrup. It compliments the banana so beautifully and really lifts the taste.
This bread will freeze and defrost – just wrap slices individually before freezing – pop it in the freezer within a day of baking.
And if you feel like varying the taste, omit the maple syrup and instead add 1/3 cup of diced dried apricot, or some sultanas, or your favourite spices such as cinnamon and nutmeg, or even a handful of cacao nibs.
Looking for more gluten-free lunchbox recipes? Check out my eCookbook.